Vegan Bavarian Cream with saffron and Traditional Balsamic Vinegar of Modena Affinato, raspberry compote and beetroot with “Blue Label” balsamic vinegar by “La Vecchia Dispensa”.
Traditional Balsamic Vinegar Affinato… dense, fruity and delicately sweet. Chestnut, cherry, oak and mulberry notes of the “Blue Label”… This elegant and easy to make dessert becomes something really special and unique thanks to these two condiments.
Cooking time: 30 min + 24 h to rest
Ingredients for 3/4 portions :
- 125 gr Vegan Mascarpone
- 250 gr Vegetable Cream
- 2 sachets of Saffron (or 6 gr)
- 8/10 gr Agar-Agar
- 80 gr Brown Sugar
- 10 gr Traditional Balsamic Vinegar of Modena Affinato
- 100 gr Raspberries
- 100gr Steamed Beetroot
- 50 gr Brown Sugar
- 30 gr “Blue Label” Balsamic Vinegar of Modena IGP
- 4 gr Agar-Agar
- 40 gr Water
- 5 Lemon drops
Heat up the vegetable cream with saffron, sugar and agar-agar. When the mixture reaches 50°C, blend it adding the mascarpone. Place the mixture into the molds you prefer most and leave to rest in the fridge for 18-24 h.
Mix all the ingredients apart balsamic vinegar into a pan, heat up delicately and bring to the boil. Keep on cooking the mixture until it becomes creamy. At this point, add the balsamic vinegar and reduce the mixture. Blend delicately and leave to cool.
The day after the cream and the compote are going to be ready. If you want to add some crunchiness to the dessert, I would recommend you to crush a couple of vegan biscuits and add them to the compote. Don’t forget to add a drizzle of Traditional Balsamic Vinegar of Modena Affinato!